Fuchsia, dancing down the bottling line, very cold, full of flavour and obvious natural spritz

Fuchsia & the sweets

Fuchsia,  White Fuchsia,  Moscato,  Late Picked Semillon,  Late Picked Verdelho,  Pale Gold,  Garnet,  Very Special Old Muscat,  Fortis

A great sweet wine represents much more than just a little bit of sugar that helps the medicine go down. In general there must be more flavour than one sees in a drier wine to give the wine complexity and interest. The more flavour there is, the higher the sugar level that is sustainable.

A truly great sweet wine is something that all drinkers will enjoy. It’s just a question of matching the wine to the cuisine and the occasion.

To make sweet wines you need technical competence, it’s useful to have some special tools and a feeling for the game.

To preserve the native sweetness we can choose between a range of techniques:

  1. Reduce the temperature of the fermenting wine to near freezing where fermentation is no longer possible. This has the advantage that it conserves flavour compounds bound to sugar. Then the task is to physically remove the yeast. This is the technique we use to make Fuchsia, White Fuchsia, Moscato and Late Picked Verdelho.
  2. One can use very ripe grapes, perhaps concentrated by noble rot to the point where the yeast is physically unable to ferment the juice to dryness. This is the origin of our Late Picked Semillon.
  3. One can ferment the wine in successive processes where the fermenting wine has its yeast removed, new yeast is introduced and eventually some vital nutrient is exhausted and the part fermented wine is unable to ferment any further. This can happen by accident if the temperature of the fermenting wine gets outside the optimal range for fermentation. When it’s unintended the winemaker calls this problem a ‘stuck fermentation’.
  4. One can fortify the wine (make it stronger) by adding alcohol. When there is more than 15% alcohol further yeast activity is inhibited. This is the origin of Pale Gold, Garnet, Very Special Old Muscat and Fortis that have alcohol levels between 14% and 18%.

Click on the names in red above for a description of that particular wine.

To download a PDF describing our range of sweet wines Click Here

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